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	<title>The Institute of Culinary Education &#187; Star Chefs</title>
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		<title>Unique Culinary Careers: Moira Campbell</title>
		<link>http://blog.ice.edu/2010/11/15/unique-culinary-careers-moira-campbell/</link>
		<comments>http://blog.ice.edu/2010/11/15/unique-culinary-careers-moira-campbell/#comments</comments>
		<pubDate>Mon, 15 Nov 2010 15:34:38 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Career Direction]]></category>
		<category><![CDATA[Food Bank For New York City]]></category>
		<category><![CDATA[Food Netwrok]]></category>
		<category><![CDATA[Hell's Kitchen]]></category>
		<category><![CDATA[James Beard Foundation]]></category>
		<category><![CDATA[Moira Campbell]]></category>
		<category><![CDATA[New York City Wine & Food Festival]]></category>
		<category><![CDATA[Rum & Blackbird Tasting Tours]]></category>
		<category><![CDATA[Star Chefs]]></category>
		<category><![CDATA[Unique Culinary Careers]]></category>

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		<description><![CDATA[<p><img class="aligncenter size-large wp-image-5294" title="Moira on Tour" src="http://blog.iceculinary.com/wp-content/uploads/2010/11/Moira-on-Tour-550x392.jpg" alt="" width="550" height="392" /><img class="size-medium wp-image-3482 alignright" title="Culinary Careers Cover" src="http://blog.iceculinary.com/wp-content/uploads/2010/07/Culinary-Careers-spine1-300x328.jpg" alt="" width="143" height="158" /></p>
<p>When <a title="Institute of Culinary Education" href="http://iceculinary.com" target="_blank">ICE</a> President Rick Smilow and Anne E. McBride wrote <a title="Culinary Careers" href="http://iceculinary.com/news/articles/article_63.shtml" target="_blank"><em>Culinary Careers: How to Get Your Dream Job in Food</em></a> they discovered a plethora of food jobs they had never heard of before. Since the book&#8217;s release, they have been discovering even more interesting career paths in the food world. &#8230;</p>]]></description>
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		<title>International Chefs Congress</title>
		<link>http://blog.ice.edu/2010/09/24/international-chefs-congress/</link>
		<comments>http://blog.ice.edu/2010/09/24/international-chefs-congress/#comments</comments>
		<pubDate>Fri, 24 Sep 2010 21:00:29 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Special Events]]></category>
		<category><![CDATA[Albert Adrià]]></category>
		<category><![CDATA[Bernard Lahousse]]></category>
		<category><![CDATA[Chef Nicole Kaplan]]></category>
		<category><![CDATA[Chef Scott McMillen]]></category>
		<category><![CDATA[Dominique Persoone]]></category>
		<category><![CDATA[El Bulli]]></category>
		<category><![CDATA[FoodPairing]]></category>
		<category><![CDATA[International Chefs Congress]]></category>
		<category><![CDATA[Sense for Taste]]></category>
		<category><![CDATA[Star Chefs]]></category>
		<category><![CDATA[The Chocolate Line]]></category>

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<p>How do we define the creativity of chefs? This week over 1,000 savory and pastry chefs, restaurant managers, sommeliers and other industry professionals gathered at The Park Avenue Armory for the 3-day <a title="International Chefs Congress" href="http://www.starchefs.com/cook/ICC-2010-schedule" target="_blank">International Chefs Congress</a> (ICC), organized by <a title="StarChefs" href="http://starchefs.com/" target="_blank">StarChefs.com</a>. I had the opportunity to attend two of the many &#8230;</p>]]></description>
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